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Extreme Pumpkin Cheesecake




Source of Recipe


blue ribbon recipes






List of Ingredients



• 4 Trademarked_Name_1 Cinnamon Twist Doughnuts
  
• 1/4 cup butter, melted
  
• 1 cup plus 2 tablespoons sugar, divided use
  
• 3/4 cup canned pumpkin
  
• 4 egg yolks, divided use
  
• 1 1/2 teaspoons ground cinnamon
  
• 1/2 teaspoon ground mace
  
• 1/2 teaspoon ground ginger
  
• 1/4 teaspoon salt
  
• 3 8-ounce packages cream cheese, softened
  
• 1 egg
  
• 2 tablespoons whipping cream
  
• 1 teaspoon cornstarch
  
• ½ teaspoon vanilla extract
  
• ½ teaspoon lemon extract
  
• 2 Trademarked_Name_1 Pumpkin Spice Doughnuts, crumbled into pea-size pieces*
  






Instructions



1. In the work bowl of a food processor, grind cinnamon twists into crumbs. Combine with melted butter. Press firmly into a 9-inch springform pan.
   
   
2. In a medium bowl, combine ¾ cup sugar, pumpkin, 3 egg yolks, cinnamon, mace, ginger, and salt. Mix well; set aside.
   
   
3. In another bowl, beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add remaining ¼ cup plus 2 tablespoons sugar; mix well. Add whole egg, remaining egg
   yolk, and whipping cream, beating well. Add cornstarch, vanilla extract and lemon extract, beating until smooth. Add pumpkin mixture
   and mix well. Pour batter into prepared pan. Crumble pumpkin spice cake doughnuts into pea-size pieces and sprinkle over batter.
   
   
4. Bake at 350 degrees for 50 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack for 2 hours, then refrigerate for at least 2 hours before serving.
   
   






Final Comments


Makes 9-inch cheesecake

*Trademarked_Name_1 Pumpkin Spice Cake Doughnuts are available only from Sept. 30 through Dec. 31 each year. When they are out of season, you can substitute two Trademarked_Name_1 Glazed Sour Cream Doughnuts,
crumbled and mixed with ½ teaspoon pumpkin-pie spice.